INGREDIENTS:- 1/2 Cup Raisins
- 4 Tablespoons Olive Oil, Divided
- 2 Tablespoons Butter
- 8 Saffron Threads
- 2 Teaspoons Salt
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Ground Turmeric
- 1/2 Teaspoon Ground Allspice
- 1/2 Teaspoon Ground Nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 Teaspoon Pepper and to Taste
- 3 Large Onions, Very Thinly Sliced
- 1 Tablespoon Sugar
- 2-1/3 Cups Chicken broth, Divided
- 2-1/2 Pounds Firm White Fish, Skinned and Cut into 2-inch Wide Pieces
- 1 Tablespoon Canola Oil
- 1/2 Cup Slivered Almonds
- 1 Cup Couscous
- Place raisins in a small bowl covered with warm water and let soak for 10 minutes. Drain and set aside.
- Crush saffron and salt together in a mortar and pestle until a coarse powder forms.
- Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.
- Heat 2 tablespoons olive oil and butter in a Dutch oven over medium heat.
- Add the spice mixture and cook, stirring, until the mixture starts to foam.
- Add onions, sugar and the plumped raisins and cook, stirring occasionally, until the onions turn light brown, about 20 minutes.
- Add 1 cup broth and nestle fish into the onion mixture.
- Cover and cook until the fish is flaky, 8 to 10 minutes.
- Remove from the heat, season with pepper, cover and set aside.
- Meanwhile, heat canola oil in a small skillet over medium-high heat.
- Add almonds and cook, stirring, until beginning to turn golden, about 1 minute, then drain on paper towels.
- Bring the remaining 1-1/3 cups broth and the remaining 2 tablespoons olive oil to a boil in a small saucepan.
- Add couscous in a stream, stir once and bring to light boil.
- Remove from the heat, cover, let stand for 5 minutes, then fluff with a fork.
- Mound the couscous, top with the fish and onion t’faya and sprinkle the almonds on top.
bil-hanā' wa ash-shifā'!
This recipe was created by Kitty Morse.
